Frankfurters with Warm Tangy Potato Salad

Plump, mild frankfurters served with a simple, warm German-style potato salad featuring tender potatoes in a tangy oil and vinegar dressing.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: German
• Difficulty: Easy
• Cost: $1.47/serving

Dietary

• Gluten-Free
• Nut-Free
• Low-Residue

Tags

• boil
• quick
• comfort food
• tangy
• kid-friendly

Ingredients

• 1 pound frankfurter (skinless)
• 2 pound Russet potato (peeled, diced into 1-inch cubes)
• 0.5 cup chicken broth (hot, low sodium)
• 3 tablespoon white vinegar
• 2 tablespoon vegetable oil
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh chives (finely minced)

Instructions

1. Place diced Russet potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 10-12 minutes.
2. During the last 5 minutes of potato cooking, heat frankfurters. Bring a small pot of water to a simmer. Add frankfurters and simmer gently for 3-5 minutes, until heated through. Alternatively, pan-fry frankfurters until browned for a crispy exterior.
3. While potatoes and frankfurters cook, prepare the dressing: In a small bowl, whisk together hot chicken broth, white vinegar, vegetable oil, sugar, and black pepper.
4. Drain cooked Russet potatoes thoroughly and return to the warm saucepan. Pour the dressing over the hot potatoes and gently toss until well coated.
5. Serve the frankfurters immediately with the warm tangy potato salad. Garnish with finely minced fresh chives, if using.

Notes

For best flavor, serve the potato salad warm or at room temperature, not chilled. Choose low-sodium frankfurters if concerned about sodium intake, as some brands can be high.

Nutrition (per serving)

• Calories: 490
• Protein: 19.5 g
• Carbohydrates: 44.8 g
• Fat: 26.5 g
• Fiber: 2.7 g
• Sodium: 1250 mg
• Saturated Fat: 8.5 g
• Sugar: 9.1 g
• Cholesterol: 55 mg